Results 21 to 30 of about 37,390 (257)

Key Odorants from Pig Production Based on Improved Measurements of Odor Threshold Values Combining Olfactometry and Proton-Transfer-Reaction Mass Spectrometry (PTR-MS)

Sensors, 2018
Analytical measurements of odorants in combination with odor threshold values is an alternative to sensory measurements that can be used to evaluate abatement technologies for pig production facilities.
Michael Jørgen Hansen, Pernille Lund Kasper, Anders Peter S. Adamsen, Anders Feilberg   +3 more
doaj   +1 more source

Evaluation methods and characterization of odor pollution from typical waste disposal facilities: a review

工程科学学报, 2017
Odor pollution from typical sources has drawn enormous attention because of its strong irritation potential and wideranging and harmful effects to nearby residents.
WU Chuan-dong, LIU Jie-min, LIU Shi-hua, YAN Lu-chun, ZHAO Peng, SHU Mu-shui   +5 more
doaj   +1 more source

Exposure-response Relationship and Chemical Characteristics of Atmospheric Odor Pollution from a Cigarette Factory

Aerosol and Air Quality Research, 2022
Odor pollution is one of the most complained environmental problems in China. At present, the odor control is mainly aimed at municipal facilities. There is a lack of reports on the atmospheric odor pollution produced by some special industrial emissions.
Weihua Yang, Weifang Li, Yan Zhang, Meng Han, Zengxiu Zhai, Huanwen Cui   +5 more
doaj   +1 more source

Comparison of aroma properties of infant formulas: Differences in key aroma compounds and their possible origins in processing

Journal of Dairy Science, 2023
: Aroma is an important attribute of infant formula (IF). In this study, 218 volatiles and 62 odor-active compounds were detected from IF by dynamic headspace sampling combined with comprehensive 2-dimensional gas chromatography-olfactometry-mass ...
M.G. Yu, C.D. Zheng, T. Li, H.L. Song, L.J. Wang, W. Zhang, H. Sun, Q.G. Xie, S.L. Jiang   +8 more
doaj   +1 more source

Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products

Molecules, 2022
This study was conducted to analyze volatile odor compounds and key odor-active compounds in the fish soup using fish scarp and bone. Five extraction methods, including solid-phase microextraction (SPME), dynamic headspace sampling (DHS), solvent ...
Yuanyuan Zhang, Long Tang, Yu Zhang, Huanlu Song, Ali Raza, Wenqing Pan, Lin Gong, Can Jiang   +7 more
doaj   +1 more source

Characterization of key off-odor compounds in thermal duck egg gels by GC-olfactometry-MS, odor activity values, and aroma recombination

LWT, 2021
Abstract Characterization of volatile off-odor compounds in thermal duck egg gels was investigated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), odor activity values (OAVs) and aroma recombination. The results demonstrated that the off-odor of thermal duck egg mainly came from egg yolk (EY), and content of aldehydes was the highest ...
Liuyang Ren, Jie Ma, Ying Lv, Qigen Tong, Huiyuan Guo   +4 more
openaire   +1 more source

Research on Odor Interaction between Aldehyde Compounds via a Partial Differential Equation (PDE) Model

Sensors, 2015
In order to explore the odor interaction of binary odor mixtures, a series of odor intensity evaluation tests were performed using both individual components and binary mixtures of aldehydes.
LuchunYan, Jiemin Liu, Chen Qu, Xingye Gu, Xia Zhao   +4 more
doaj   +1 more source

Characterization of volatile thiols in Chinese liquor (Baijiu) by ultraperformance liquid chromatography–mass spectrometry and ultraperformance liquid chromatography–quadrupole-time-of-flight mass spectrometry

Frontiers in Nutrition, 2022
Volatile thiols give a unique flavor to foods and they have been extensively studied due to their effects on sensory properties. The analytical assay of volatile thiols in food is hindered by the complexity of the matrix, and by both their high ...
Yan Yan, Yan Yan, Jun Lu, Yao Nie, Changwen Li, Shuang Chen, Yan Xu   +6 more
doaj   +1 more source

Fingerprint of aroma-active compounds and odor activity values in a traditional Moroccan fermented butter “Smen” using GC–MS–Olfactometry

Journal of Food Composition and Analysis, 2021
Abstract Smen is a fermented Moroccan butter highly regarded for its unique flavor characteristics. For the first time, this study aimed to evaluate the suitability and complementary performance of purge-and-trap extraction (PTE) and solvent-assisted flavor evaporation (SAFE) extraction methods prior to gas chromatography–mass spectrometry ...
Salwa Tsouli Sarhir, Armin Amanpour, Amina Bouseta, Serkan Selli   +3 more
openaire   +1 more source

Additivity between Key Odorants in Pig House Air

Atmosphere, 2021
The verification of odor abatement technologies for livestock production based on chemical odorants requires a method for conversion into an odor value that reflects the significance of the individual odorants. The aim of the present study was to compare
Michael Jørgen Hansen, Anders Peter S. Adamsen, Chuandong Wu, Anders Feilberg   +3 more
doaj   +1 more source